Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This pumpkin soup has a bit of Latin flare.

Ingredients Nutrition


  1. Put the pumpkin in a saucepan and add enough water to cover.
  2. Add 1 tsp of salt and bring to a boil, lower the heat to a simmer for 20 minutes.
  3. Drain and reserve the cooking liquid.
  4. Melt the butter in a clean saucepan over medium heat.
  5. Add the onion and green onions and fry them, stirring constantly until they are soft and golden, about 5 minutes.
  6. Add the pumpkin, tomatoes, coconut milk, 3 cups of the cooking liquid, half the nutmeg, a pinch of cayenne pepper, salt and freshly ground pepper Bring to a boil, then lower the heat and simmer for 30 minutes.
  7. Remove the pan from heat and leave it to cool slightly.
  8. Puree half the soup at a time in a blender, then return to the pan.
  9. Heat it through for 5 minutes.
  10. Pour into warmed soup bowls and swirl a bit of the sour cream or yogurt in it and sprinkle fresh nutmeg on top Serve at once.
Most Helpful

I have just made a batch of this and it is wonderful, smells divine and the coconut milk adds a nice change. Can't wait for hubbie to get home so we can dig in....I bags the soup ladle :)

Gidget November 14, 2002